Recipes that use lots of lemons!

[sangie]

Linguine with smoked salmon and peas

375g linguine or spaghetti
1 cups (180g) frozen peas
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, crushed
2 teaspoons grated lemon rind
6 green onions (green shallots), sliced
200g smoked salmon, sliced
1 tablespoon chopped fresh chives
1/4 cup (60ml) lemon juice
salt and freshly ground black pepper

Add the pasta to a large pan of boiling, salted water, cook until almost tender. Add the peas, boil until the pasta and peas are just tender; drain. Return the pasta and peas to the pan.

Meanwhile, heat the oil in a frying pan; add garlic, rind and green onion; cook, stirring, until fragrant, but not coloured.

Add onion mixture to hot pasta mixture with the smoked salmon, chives and lemon juice; season to taste with salt and pepper. Toss gently.

A friend just sent me this and says it is super yummy and so easy! I'm going to try it next week.

[nic]

ooh, have you watched Alive and Cooking? He made a delicious Lemon Iced Macadamia Shortbread a couple of weeks ago. DH and DD made it and it was absolutely scrummy!

Lemon Iced Macadamia Shortbread.
250g plain flour
125g castor sugar
250g butter
125g rice flour
150g macadamia nuts

Icing
200g icing sugar
Zest and juice of 2 lemons

Method
1. Pour caster sugar, rice flour, plain flour and softened butter into a bowl and rub together until smooth, then knead for 5 minutes. (DH threw it all in the mixmaster)

2. Place onto flour dusted bench and roll out to about 2 cm thick and cut into required shapes.

3. Lightly smash the macadamias and stud into shortbreads pressing into the surface. (DH didn't smash the macadamias either, DD just pushed them into the shortbread whole)

4. Bake at 150-175C for 20 minutes or until golden brown.

5. Mix together icing sugar and lemon, refrigerate to thicken slightly. Pour icing over cooled shortbreads.

Nic

[Lucy]

We have a lemon tree that is very produtive, so this thread is great, thank you all!

I will add that I use loads of lemon juice in tabbouleh.

Tabbouleh

Makes 4 to 6 side-dish servings.

1/2 cup fine bulgur
2 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
4 medium tomatoes, cut into 1/4-inch chunks
1 continental cucumber, peeled, cored, and cut into 1/4-inch pieces
The juice of 3 lemons
1/2 teaspoon salt
1/2 teaspoon black pepper


~ Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
~ Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 20 minutes.
~ Drain in a sieve, pressing on bulgur to remove any excess liquid.
~ Toss teh bulgar with all remaining ingredients, including 1 tablespoons oil, until combined well.

Indicentially, I have risked the berb chopping in a blender: it worked like a charm!

[any1willbefine]

To keep your rice from sticking together in a gloppy mass, add a spoonful of lemon juice to the boiling water when cooking. When the rice is done, let it cool for a few minutes, then fluff with a fork before serving.

[nic]

Did you guys see Better Homes and Gardens last week i think it was? They did 3 recipes with lemons. One was a lemon salt, the other was old fashion lemonade, and the third was a recipe where he battered the leaves, deep fried them, then you eat them.
Will try to post the recipes over the next few days, when I get some time

Nic

[Netix]

Nic, I saw a Jamie Oliver thing about making preserved lemons in salt ages ago (but can't remember the exact details, so I didn't post it here ), and he stored it in preserving type glass jars, the ones with the metal clips on the lids, if that is a help. He used whole lemons.

Just looked up the Jamie Oliver's Preserved Lemons. I recall he suggested making this for Christmas gifts (that was one use anyway).

Salted Preserved Lemons

Ingredients

* Fennel seeds
* Coriander seeds
* Cinnamon stick
* Peppercorns
* Bay Leaf
* Sea salt
* Large fat Lemons (preferably Sicilian ones with the leaves still attached)

Directions

In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years.

Tips: The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh

Uses: For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups

A lemon recipe I wish I had is Lemon Meringue Pie. Loved the one my Grandmother and Great Aunt used to make. My Mum has the recipe somewhere, but she still has the sh*ts with me (bah - whatever! Over it! ). Don't think anyone has posted that recipe.

[ashlukris]

Lemon & poppy muffins are really easy and yummy, will have a dig around for the recipe

[Netix]

I thought of this thread on Sunday when we were in the country looking at a business and old house we might buy. There is a beautiful, huge lemon tree out the front, so I might need this thread too!

I am sure that I have more lemon recipes somewhere.

[nic]

Lemon Salt

6 lemons, finely zested
1/2 cup rock salt

Preheat oven to 60 degrees.
Use a mortar and pestle to pound the lemon zest and salt until the lemon mixture is an even yellow colour and very aromatic. Spread lemon mixture evenly on an oven tray and dry slowly for 2-4 hours or until dry.
* The lemon salt can be used to season fish, vegetables and white meats. It is best used after cooking to maintain the mximum lemon flavour.
**I think he stored the dried mixture in an airtight container?


Old fashioned lemonade

1 cup water
1 cup sugar
2 cups lemon juice
3 cups soda water
Ice cubes
Lemon slices to serve
Mint sprigs to serve

Put water and sugar in a small pot and bring to a simmer.
Once sugar has dissolved, set aside to cool for a few minutes.
Stir in lemon juice and soda water, then serve with ice cubes and lemon slices, garnished with mint sprigs.

Paparajotes
This one looked delicious. You DON'T actually eat the leaves, just the batter that surrounds them.

24 lemon leaves
4 eggs, separated
120g caster sugar
450ml milk
1tsp ground nutmeg
1 TBsp extra virgin olive oil
130g self raising flour
Vegetable oil for deep frying
1 TBsp cinnamon sugar - to serve

Wash and dry the leaves throughly.
Whisk eggwhites to stiff peaks.
Whisk egg yolks, sugar, milk, nutmeg, and olive oil together.
Fold in the flour, then fold in eggwhites.
Put leaves in the batter and let stand for 3 minutes.

Heat vegetable oil to 190 degrees. Fry the well coated leaves for 2 minutes, until golden, drain on paper towel and sprinkle with cinnamon sugar to serve.

DD and I are looking forward to making the paparajotes one day, just waiting for the lemon tree to get a bit bigger

Nic